Executive Chef: Lead Culinary Team & Menu Innovation

Saratoga Hot Springs Resort; Saratoga (WY); On-site; USD 90,000 - 130,000; Full time

Job summary

CoolWorks is seeking an Executive Chef to lead culinary operations across fine dining, casual dining, private event catering, and hotel/resort environments. The role oversees a kitchen team of 11–25 and reports to General Manager, Director of Operations, and Culinary Director.

Focused on on-site leadership with minimal travel and opportunities for culinary competition participation. The ideal candidate has 5+ years in culinary management, a culinary degree, and ServSafe certification.

Qualifications

• All employees are subject to a background check and hiring is based on the result of the report.
• 5+ years’ experience in culinary management roles
• Combination of formal education and relevant job experience
• Certificates such as culinary degree and ServSafe certification
• Proven culinary achievements and expertise in menu development
• Strong skills in kitchen management, food safety, and sanitation
• Experience with budget management and inventory control
• Effective team leadership, communication, and problem-solving abilities
• Commitment to quality control and maintaining high culinary standards

Responsibilities

• Plan and design diverse menus reflecting culinary creativity
• Supervise and lead a kitchen team of 11-25 members
• Oversee day-to-day kitchen operations ensuring efficiency
• Maintain high standards for quality assurance and food safety compliance
• Manage inventory, vendor relations, and budgeting processes
• Train and develop kitchen staff to enhance skills and teamwork
• Coordinate culinary aspects of private events and catering services
• Create ice and fruit carvings to elevate culinary presentation
• Demonstrate fortitude and stamina in a demanding kitchen environment
• Ensure excellent customer satisfaction through consistent quality and service

Education

Culinary degree

ServSafe certification

Job description

CoolWorks is seeking an Executive Chef to lead culinary operations across fine dining, casual dining, private event catering, and hotel/resort environments. The role oversees a kitchen team of 11–25 and reports to General Manager, Director of Operations, and Culinary Director.

Focused on on-site leadership with minimal travel and opportunities for culinary competition participation. The ideal candidate has 5+ years in culinary management, a culinary degree, and ServSafe certification.